Vitamix Butternut Squash Soup

Butternut squash soup topped with pumpkin seeds in a white bowl.

Easy Vitamix Butternut Squash Soup made with 4 main ingredients and a few minutes of 'hands-on' time is sure to be a hit with the whole family, whether you're serving it for a quick weeknight meal or as a dish to impress your guests!

Course dinner, lunch

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 63kcal

Author Kristi

Equipment

1 High Powered Blender I use a Vitamix blender
1 Sheet pan
1 Good quality knife

Ingredients

5 cups Butternut squash About one small butternut squash peeled, seeds removed, and cubed.
½ Yellow onion sliced
2 cloves garlic fresh garlic cloves, peels removed.
3 cups broth low-sodium chicken broth
1 tablespoon olive oil extra virgin
¼ teaspoon salt I use sea salt
¼ teaspoon nutmeg ground nutmeg
⅛ teaspoon Allspice or ground cloves
⅛ teaspoon black pepper
3 sage leaves Cut into small pieces. Optional, for topping

Instructions

Preheat oven to 425° Fahrenheit.
Place cubes of butternut squash, onion, and garlic on a large sheet pan. Drizzle olive oil, then toss to coat. Add pepper and a tiny pinch of salt.
Roast on the top rack of the oven for 30 minutes, or until edges are browned.
Remove from oven. Place roasted vegetables, broth, the rest of the salt, and spices in your Vitamix. Blend on high for thirty seconds to one minute, or until desired consistency is reached (it shouldn't have any chunks in it). That's it.
When ready to serve it, warm soup on the stovetop or in the microwave. If you won't be serving it right away, store the soup refrigerated in an airtight container. Consume within three days.
Optional: top individual bowls of soup with small pieces of fresh sage. I use my kitchen scissors for this. This is how True Food Kitchen serves it and now I know why!

Notes

* Nutritional information is based on a database that this writer is not responsible for maintaining. Exact nutritional information will depend on exact ingredients and amounts used when making it.

In my experience this recipe makes about 5- cups of soup.

If you use pre-packaged already cubed butternut squash, the total time will be reduced by about 5-8 minutes.

To easily remove the skins of garlic cloves, carefully use the flat side of a knife to press on the clove. The skin should peel right off.

Good quality kitchen tools are the key to making the process of cutting up a butternut squash easier. I use a vegetable peeler to peel the outer skin off. Then, I use a knife to to cut off both ends and then use the same knife to slice the squash in half length-wise.

Use a spoon to remove the seedy area. Discard the seeds. Either use a knife or your favorite kitchen gadget that cuts to cut the flesh of the squash into cubes.

The broth cools down the roasted vegetables a lot. This is why it should be warmed on the stovetop or in the microwave to bring it to a serving temperature. Another option would be to let your Vitamix continue to blend the soup mixture on high speed for about 6 minutes.

Nutrition